Roasted Radish & Chicken Sheet Pan (Printable)

Juicy roasted chicken thighs with caramelized potatoes and sweet radishes on one sheet pan. Bright, zesty, and simple.

# What You'll Need:

→ Proteins

01 - 4 bone-in, skin-on chicken thighs

→ Vegetables

02 - 1 pound radishes, trimmed and halved
03 - 1 pound baby potatoes, halved
04 - 1 medium red onion, cut into wedges

→ Marinade & Seasonings

05 - 3 tablespoons olive oil
06 - 1 teaspoon garlic powder
07 - 1 teaspoon smoked paprika
08 - 1 teaspoon dried thyme
09 - 1/2 teaspoon salt
10 - 1/2 teaspoon black pepper

→ Finish

11 - 1 lemon, zested and juiced
12 - 2 tablespoons chopped fresh parsley, optional

# How-To Steps:

01 - Preheat oven to 425°F. Line a large baking sheet with parchment paper or foil.
02 - In a large bowl, whisk together olive oil, garlic powder, smoked paprika, thyme, salt, and pepper.
03 - Add chicken thighs to the bowl and toss to coat evenly. Set aside.
04 - Add radishes, potatoes, and red onion to the remaining marinade and toss well to coat.
05 - Spread seasoned vegetables evenly on the prepared baking sheet. Nestle chicken thighs skin side up among the vegetables.
06 - Roast for 30 to 35 minutes until chicken is golden and cooked through with internal temperature reaching 165°F, and vegetables are tender.
07 - Remove from oven. Drizzle everything with lemon juice and sprinkle with lemon zest and chopped parsley if desired.
08 - Serve hot, spooning pan juices over the chicken and vegetables.

# Expert Tips:

01 -
  • Everything cooks on one pan, so cleanup is almost nonexistent and you can actually relax after dinner.
  • Roasting radishes transforms their sharp bite into a mellow sweetness that surprises everyone who tries it.
  • The crispy chicken skin and caramelized vegetables taste like you spent hours cooking, but it only takes 15 minutes to prep.
  • Leftovers reheat beautifully and make an easy lunch the next day without losing flavor or texture.
02 -
  • Dont crowd the pan or the vegetables will steam instead of roast, and youll miss out on those crispy, caramelized edges that make this dish so good.
  • Pat the chicken thighs dry with a paper towel before coating them in the marinade, otherwise the skin wont crisp up properly in the oven.
  • If your radishes are large, quarter them instead of halving so they cook at the same rate as the potatoes and onions.
  • Let the chicken rest on the pan for a few minutes after roasting so the juices redistribute and every bite stays moist.
03 -
  • Use a rimmed baking sheet instead of a flat one so the pan juices dont spill over in the oven and create a smoky mess.
  • Flip the vegetables halfway through roasting if you want even browning on all sides, though its not strictly necessary.
  • Save any leftover chicken and vegetables to toss into a grain bowl or wrap for lunch the next day, the flavors get even better overnight.
  • If the chicken skin isnt crisping up enough, switch the oven to broil for the last 2 to 3 minutes and watch it closely.
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